Waste Not Want Not Wednesdays – Mother’s Day Gazpacho

This is the new feature I’ll be running on Wheelie Good Meals, it will alternate with Time-Saving Tuesdays.

What is Waste Not Want Not Wednesdays

Waste Not Want Not Wednesdays comes from my Grandmother she used to say Waste Not Want Not all the time, it was also a saying that Reverend Timms used to say on Postman Pat… sad I know!

As a nation we generate so much food waste it’s unbelieveable, I haven’t long recently cleared out some jars and bottles that were out of date. Spurred on by the needless waste, I thought it was time to look in to this whole problem in more detail. I recently read that the United Kingdom tops the European Union’s food waste charts.

We often get confused by the different dates that can be found on food packaging “Use By” “Best Before” and “Display Until” , if like me you are unsure visit this website here.

This week’s recipe

As you know my sister, brother-in-law and I cooked for my mother and his mother, we served Gazpacho as one of our starters, here’s how I made it, the full article that I based my recipe on can be found here

Mother’s Day Gazpacho

Mother's Day Gazpacho - Ingredients

Mother’s Day Gazpacho – Ingredients

The ingredients are easy they included peppers, tinned tomatoes, fresh tomato, lazy garlic, bread, cucumber, Sweet Muscatel Vinegar and olive oil.

Mother's Day Gazpacho - Bread soaking in water

Mother’s Day Gazpacho – Bread soaking in water

Place the slices of bread in a dish with enough water and leave it for twenty minutes, you can bypass that step but the article suggested it was a good idea, who was I to argue.

Mother's Day Gazpacho - Chopped up cucumber and peppers

Mother’s Day Gazpacho – Chopped up cucumber and peppers

Chop up the peppers and the cucumber, as we’re going to blitz it don’t chop it too small, but chop it small enough to allow the blender to bitz them up.

Mother's Day Gazpacho - Cucumber and peppers in the blender

Mother’s Day Gazpacho – Cucumber and peppers in the blender

Place them in the blender jug and set aside for later,

Mother's Day Gazpacho - Chop up a tomato for freshness

Mother’s Day Gazpacho – Chop up a tomato for freshness

Chop up the tomato and put in the jug with the peppers and cucumber, the original recipe says to 1 KG of tomatoes but I didn’t have that many fresh tomatoes – I have added this one for freshness, but I’ll use tinned tomatoes later on.

Mother's Day Gazpacho - Add the lazy garlic to the blender

Mother’s Day Gazpacho – Add the lazy garlic to the blender

Next add 2 teaspoons of lazy garlic, you could use two garlic cloves or garlic powder.

Mother's Day Gazpacho - Add the olive oil to the blender

Mother’s Day Gazpacho – Add the olive oil to the blender

To the blender add 100ml of olive oil, excuse the mess, you’ll notice the silver container on the left – that’s what I use to keep my rubbish in. Because of easy access I keep all my peels, seeds etc in the silver container close to me on the table.

Mother's Day Gazpacho - Add a tin of tomatoes to the blender

Mother’s Day Gazpacho – Add a tin of tomatoes to the blender

Add the tin of tomatoes and then blitz, you can do lots of things at this point, you can add herbs, tobacco sauce, Worcester sauce, or some dry mixed herbs but…… yep you’ve guessed it I kept to the original recipe.

Mother's Day Gazpacho - Ring out the bread and rip in to chunks

Mother’s Day Gazpacho – Ring out the bread and rip in to chunks

Take the bread and ring the water out of them, then rip the slices into chunks and add to the blender – and blitz

Mother's Day Gazpacho - After blending add some seasoning to the blender

Mother’s Day Gazpacho – After blending add some seasoning to the blender

Season and then blitz again, season with salt and pepper, I like to add a bit more pepper than most people…. as you can see… but that’s personal taste.

Mother's Day Gazpacho - Add the sweet muscatel vinegar to the blender

Mother’s Day Gazpacho – Add the sweet muscatel vinegar to the blender

Add 2 tablespoons of the vinegar and stir through, you can blitz it up again to ensure that the vinegar and seasoning is distributed throughout the soup. Once you’ve made it sieve it to make sure it looks smooth, you’ll be surprised how much this makes and it can be frozen or kept in the fridge for a couple of days.

Mother's Day Gazpacho - Finely chop spring onions, cucumber and peppers for the garnish

Mother’s Day Gazpacho – Finely chop spring onions, cucumber and peppers for the garnish

We served this with lots of little garnishes, tiny slices of cucumber and spring onions and tiny diced peppers and croutons.   There are lots of garnishes that you can use, but this is what the recipe recommended, credit to Graham for his amazing knife skills… puts mine to shame.

Mother's Day Gazpacho - Served in an espresso glass for effect

Mother’s Day Gazpacho – Served in an espresso glass for effect

Here it is in all its glory, served with garnishes. Don’t write it off, I know it’s cold soup and you’re probably thinking yuck… but please don’t it’s refreshing, light, zingy and great as a starter especially on a warm day. Heather’s espresso cups are awesome, I’m quite jealous, we were going to serve them in a shot glass, but this added a level of class.  To read more about our Mother’s day meal 2016, visit here.

Waste Not Want Not Wednesdays - Mother's Day Gazpacho

Waste Not Want Not Wednesdays – Mother’s Day Gazpacho

What’s next?

This feature will be looking at food waste, using left over products, products that are on the edge of their date and much more. What do you think I should include, give me your thoughts? Remember to get in touch, you can visit our social media pages below, or subscribe to the blog for regular updates.Wheelie Good Meals Social Networking

Thanks for stopping by, see you on the weekend for more 6 Nations of food…. come on Wales!

Spiced Butternut Squash Soup

Spiced Butternut Squash Soup - It's As Easy As Breathing

Spiced Butternut Squash Soup – It’s As Easy As Breathing

It’s soup time, I haven’t made a soup for a while so I thought I’d share this one with you. It’s as easy as breathing, oh wait… I don’t find that easy… scratch that (for me) it’s easier than breathing lol.

I’ve messed about with Butternut Squash several times before, I’ve had it and not got around to using it, or I’ve just roasted it for my mother but this is a really nice way of using it. It also meant I could use whole spices which as you know I don’t often do – I know I’m banging on about how easy it is but it really is, I didn’t even take a picture of the equipment because there was hardly any.

Some of the Ingredients for Spiced Butternut Squash Soup

Some of the Ingredients for Spiced Butternut Squash Soup

You can add to the ingredient list, you can finish it with some cream or you can use other herbs but (bar some oil) this is all I used. I’ve based this recipe on a Nigella Lawsom recipe but, in true Wheelie Good Meals style I’ve simplified it.

The Butternut Squash after being chopped Ready for the Spiced Butternut Squash Soup

The Butternut Squash after being chopped Ready for the Spiced Butternut Squash Soup

The hardest part of this recipe is cutting up the flipping squash, I had difficulty with this so had to defer to my beloved mother for her help – don’t panic it wasn’t on mother’s day. Cut the Squash up first then along with the Garlic, Onions, Spices and a little oil place them all on a a foil lined roasting tray. It is easier to take the skin off after you’ve roasted them.

Spiced Butternut Squash Soup on a baking try with Onions, Garlic ,Chilli and Cumin

Spiced Butternut Squash Soup on a baking try with Onions, Garlic ,Chilli and Cumin

Toss all the ingredients through in the oil, spread them out as best you can. Cook in a preheated oven (1800C) for 20 – 30 minutes, Keep an eye as you may need to remove the garlic and onions to stop them burning. Once cooked set aside to cool down, you can then take the skin off the Squash fairly easily. Next is the fun bit, place all the ingredients in the blender, start to blend and add the stock slowly to get make sure you get the right consistency. Place in a sauce pan on a medium heat and bring to the boil stir thoroughly and season to taste.

Spiced Butternut Squash Soup served with Toasted Croutons

Spiced Butternut Squash Soup served with Toasted Croutons

I served mine with some toasted croutons, you can download a pdf step-by-step version of this recipe. For those of you who are ooober observant you’ll notice I messed up the numbering on my pdf recipe for my “Chicken, Pek, Leek and Sage Leftover Pie” you can now download the correct version here. I promise, promise, promise…. this weekend’s recipe will be the Sweet and Sour Chicken Recipe I’ve been promising for a couple of weeks. If this soup recipe has gotten you in the mood for more soups try my Leek and Potato Soup or if you fancy something more exotic then try my Mediterranean Roasted Red Pepper and Tomato Soup. Before you try them, give this soup a whirl honestly, it’s worth a try, and if you do let me know how you get off.

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BritMums
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Leek and Potato Soup with a Swirl of Cream and Parsley Leaf

Leek and Potato Soup

Ingredients for Leek and Potato Soup

Ingredients for Leek and Potato Soup

Equipment for making Leek and Potato Soup

Equipment for making Leek and Potato Soup

This is probably my favourite soup and one I make regularly, you can use frozen or fresh leeks for this recipe. I first got introduced to it at a local pub although it was called Irish Potato soup, it was amazing. I’ve tried lots of different versions of this soup and I’m happy with this, although I’m always looking to improve it.

The key to this soup is it uses simple ingredients. Potatoes and Leeks are easy to find and when bought can be used for lots of different dishes. I’ve added cumin powder and garlic but they can be left out, you could also add some coriander powder. If you haven’t got fresh garlic then garlic granules or lazy garlic will do fine.

Garlic, Leek and Onion Roughly Chopped

Garlic, Leek and Onion Roughly Chopped

It’s quick and easy too because you just chop up all the ingredients and let them cook slowly in the sauce pan. As I was liquidising I wasn’t bothered about the size of the ingredients, this meant it was quicker to put together. If you don’t want to liquidise it, but really you should 🙂 then you can eat it as it is, in the picture below you can see the two stages of the soup, before and after it’s been liquidised.

Soup at Different Stages

Soup at Different Stages

My mother recommends making a big batch of this and freezing for when you haven’t got (can’t be bothered) to cook. I’ve served it with a squiggle of cream and (my mother’s favourite) leaf of parsley. It’s great with some crusty bread to dip in and soak up the soup…. yum 🙂

Leek and Potato Soup with a Swirl of Cream and Parsley Leaf

Leek and Potato Soup with a Swirl of Cream and Parsley Leaf

As always you can download our straightforward step-by-step guide here.  Check out Ready Meal Monday for a review of our next Ready Meal. Don’t forget to get involved at Instagram, Twitter, Youtube, Google+ and Pintrest, share your ideas, photos and recipes with us and watch our blog develop.  If you have any questions you’d like to ask about either myself or the Wheelie Good Meals concept please feel free to drop us a line on enquiries@wheeliegoodmeals.co.uk.  Do you have any ideas for us, or some suggestions of things we could cover, ways we could take the blog forward – give us a shout! Come back again soon and, together, we’ll make more Wheelie Good Meals!

See you soon 🙂

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Link up your recipe of the week
Mediterranean Roasted Red Pepper and Tomato Soup served with a Bread Roll

Mediterranean Roasted Red Pepper and Tomato Soup

Ingredients for my Mediterranean Roasted Red Pepper and Tomato Soup

Ingredients for my Mediterranean Roasted Red Pepper and Tomato Soup

Equipment and Utensils for my Mediterranean Roasted Red Pepper and Tomato Soup

Equipment and Utensils for my Mediterranean Roasted Red Pepper and Tomato Soup

As you know I’ve been doing some research recently and found a blog I like called Cherished By Me and noticed a recipe for Roasted sweet red pepper and tomato soup. I’m a bit of a red pepper fan and quite fancied this recipe for two reasons, a) it sounded fresh and flavoursome and b) it was quick and easy (oh and I got to use my new blender lol)

I really enjoyed making this and enjoyed eating it even more! This was the highlight of the night of England vs Costa Rica World Cup Group D game. It was a pre-match meal for my mate Greg and I and was the perfect start to our usual Tuesday night pool antics! I blended this into a soup, it would also be great chunky but as you know I prefer things nice and smooth.

Mediterranean Roasted Red Pepper and Tomato Soup served with a Bread Roll

Mediterranean Roasted Red Pepper and Tomato Soup served with a Bread Roll

Thanks to Cherished By Me for the inspiration – I just hope I can return the favour some time!  Click here for a full copy of the recipe.

Don’t forget to get involved at Instagram, Twitter, Youtube, Google+ and Pintrest, share your ideas, photos and recipes with us and watch our blog develop.  If you have any questions you’d like to ask about either myself or the Wheelie Good Meals concept please feel free to drop us a line on enquiries@wheeliegoodmeals.co.uk.  Come back again soon and, together, we’ll make more Wheelie Good Meals!

See You Soon

Richard's Full Signature